Instant Pot Mushroom Risotto
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Instant Pot Mushroom Risotto

1. Unsalted butter - ¼ cup
2. Olive oil - ¼ cup
3. Diced mushrooms - 3 cups
4. Chopped onion - 1 cup
5. Rosemary - 1 sprig
6. Arborio rice - 1 ½ cups
7. White wine - ¾ cup
8. Chicken stock - 1 quart
9. Salt and ground black pepper to taste - 1 quart
10. Grated Parmesan cheese - ½ cup

How to cook deliciously - Instant Pot Mushroom Risotto

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute. Dotdash Meredith Food Studios

2. Stage

Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Dotdash Meredith Food Studios

3. Stage

Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute. Dotdash Meredith Food Studios

4. Stage

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

5. Stage

Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.

6. Stage

Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined. Dotdash Meredith Food Studios

7. Stage

Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS